山姆・伯克，身处联合畜牧公司旗下纽卡斯尔沃特斯肉牛牧场。

澳大利亚肉类及畜牧业协会（MLA）企业主厨山姆·伯克，毕生致力于讲述澳大利亚红肉从牧场到餐桌的完整故事。

年轻时，山姆曾考虑成为一名卡车司机。上世纪90年代，他在麦当劳厨房煎制汉堡肉饼的一段工作经历，兜兜转转，最终让他来到供应链的另一端任职。

从邮轮后厨到肉牛牧场，这位深耕行业的践行者对如何呈现品质上乘、品类丰富的肉制品见解颇多，无论是普通的牛肩排，还是高端的牛眼里脊，皆有涉猎。

山姆前往北领地联合畜牧公司（CPC）旗下纽卡斯尔沃特斯肉牛牧场开展为期三天的实地走访，进一步印证了他数十年来向合作主厨、行业从业者以及食客传递的理念。

“一块优质牛排，取决于供应链的每一个环节：从牛只繁育、饲喂、赶群、装车卡车运输，再到屠宰加工，最后烹制摆盘送到消费者面前。”山姆说道。

在联合畜牧公司牧场，山姆近距离观摩日常生产流程、牧场管理模式，以及充分利用整副胴体烹制鲜嫩味美红肉的烹饪技法。

“牛身上各个部位都大有可为，并非只有高端部位可用。我和牧场屠夫、厨师一同制作多款美味餐食，兼顾牧场工作人员的营养需求与实际就餐条件。”他表示。

“慢炖工艺、根据菜品适配对应肉品部位，秉持零浪费理念，这些方式都能充分挖掘红肉各个部位的食用价值。”

山姆从各类合作企业中汲取行业洞见，并将其融入面向全球厨师、主厨及企业经营者的培训与宣讲当中。

“选用符合预算的肉品部位，最大化利用牛只各个部位，对实现经营盈利至关重要。”他说道。

“同时还要充分了解肉品的溯源背景，并把这些信息传递给客户，这一点同样重要。”

山姆近期到访美国，现场展示澳大利亚红肉的多元应用，讲解其产地故事与食用品质如何拉动市场需求。他分别在马萨诸塞大学厨师烹饪大会、华盛顿特区万豪酒店集团顶级主厨峰会上进行分享。

消息来源：MLA

Sam Burke at Consolidated Pastoral Company’s cattle station, ‘Newcastle Waters’.

MLA’s corporate chef, Sam Burke, has dedicated his working life to showcasing the paddock-to-plate story of Australian red meat.

As a young man, Sam considered a career as a truck driver – but after a stint in a McDonald’s kitchen flipping burgers in the 1990s, he found his way, full circle, to a role at the other end of the supply chain.

From cruise ships to cattle yards, our industry’s hands-on advocate has plenty to say about what goes into plating up the best possible product, in all its forms – from a humble chuck steak to a premium eye fillet.

A three-day visit to a Consolidated Pastoral Company (CPC) cattle station, ‘Newcastle Waters’, in the NT reinforced what Sam has shared for decades with the chefs, industry professionals and diners he engages with.

“A great steak comes down to each step in the supply chain – starting with how the cattle are bred, then fed, mustered, loaded and transported on trucks, processed and, finally, prepared and presented to the consumer on the plate,” Sam said.

At CPC, Sam got a close-up view of the routines, management strategies and cooking techniques that produce tender, flavourful red meat, using the whole carcase.

“There’s so much we can do with all parts of the animal, not only the high-end premium cuts – I worked with the station butcher and cook as they prepared a whole range of delicious meals that met the nutritional and practical needs of the workers,” he said.

“Slow cooking, selecting the right cut for the right end product and having a ‘no-waste’ mentality are ways we can all bring red meat to life in all its forms.”

Taking customers on the journey

Sam collects insights from the wide range of businesses he works alongside and integrates them into the training and presentations he delivers to cooks, chefs and business owners across the globe.

“Knowing which cuts to use that fit into a budget and how to get the most out of each part of the animal is important in running a profitable business,” he said.

“It’s also important to know and share with customers the backstory of where the meat you’re working with comes from.”

A recent trip to the US saw Sam demonstrate just how versatile Australian red meat is and how its provenance story and eating quality can drive demand. He presented at the Chef Culinary Conference at the University of Massachusetts and the Marriott Hotel Group’s top chefs’ conference in Washington, DC.

Source：MLA